2 slices bread, crusts removed, soaked in milk and squeezed dry
1 lb. lean ground beef or veal
2 cloves garlic, crushed
1 tbsp. chopped parsley
1 tsp. finely grated lemon rind
1/4 c. grated Parmesan cheese
Grated nutmeg
Salt and pepper
2 eggs, beaten
Flour for coating

Place the bread, meat, garlic, parsley, lemon rind, cheese and the nutmeg, salt and pepper to taste in bowl. Add the eggs and mix together lightly but thoroughly. Gently shape the mixture into balls (1 inch each). Roll lightly in flour, then chill in the refrigerator until ready to cook.

Pour oil into a large skillet to a depth of 1/4 inch and place over moderate heat. When hot, add the meatballs, few at a time, and saute for 3 to 4 minutes. Turning until brown on all sides. Lift out and drain on paper towels. Pour off the fat, leaving any residue in the pan.

Add the Salsa di Pomodori (tomato sauce) to the skillet and thin to a pouring consistency with water if necessary. Return the meatballs to the pan. Stir gently and simmer for 15 to 20 minutes or until cooked through. Serves 4.